Easter Baking: Hot Cross Buns (edited)

Every year as the seasons begin to change and chocolate bunnies start showing up on supermarket shelves (together with chocolate bells in France) I tell myself I'm going to bake hot cross buns but it's been many years and six countries since the last batch. This holiday weekend I finally made a batch based on a Jamie Oliver recipe (you will find directions here). The buns are not heavy; nor are they as springy to the touch as I hoped they might be. The blend of spices is very well-balanced.

Last spring, when I was in England, I picked up some Heston for Waitrose Honey and Ginger Hot Cross Buns, and I really wanted to include both those flavours in my homemade version; I used the same combination of fruit called for in the J Oliver version.

I was concerned that glazing the cooked buns with runny honey would prove a completely mess when it came to eating them, but that was not the case at all, the topping was perfect. But yes, hands needed to be cleaned afterwards - or was that just me? I was brought up in a home in which the number of times a day my mother washed her hands - and asked the same of everyone else - became a standing joke.

Did you bake this Easter? It would be great to hear about your kitchen adventures.

Ingredients

200 ml milk

50 ml water

2 x sachets dried yeast

225 g finely ground wholemeal flour

200 g white flour

25 g baking powder

1 teaspoon sea salt

1 teaspoon mixed spice

1 teaspoon cinnamon

Freshly ground nutmeg

55 g unsalted butter, melted

55 g strong-flavoured runny honey

2 small free range eggs, lightly beated

55 g cup candied ginger, finely chopped

55 g sultanas

30 g dried cranberries

2 tablespoons candied orange peel

Extra flour for dusting

2 tablespoons plain flour

2 tablespoons water

Runny honey to glaze

Method

Pour the milk and water into a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside. Sift the flours and baking powder into a large bowl, then add the salt, spices and a few good scrapings of nutmeg. Stir the honey into the melted butter and mix well; make a well in the centre of the dry ingredients and pour in the blended butter and honey, followed by the yeast mixture and the beaten eggs. Using a fork, mix well until you have a rough dough, then transfer to a clean, flour dusted work surface and knead the dough for around 10 minutes, or until soft and springy. Place the dough in a flour-dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size. Transfer the dough to a clean, flour-dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes. Preheat the oven to 190C/375F/Gas 5. Line an oven tray with baking paper. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out onto the prepared tray as you go. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon (I used a small metal funnel which worked well). Place the buns into the preheated oven and bake for 15 20 minutes, or until golden brown. Transfer to a wire cooling rack, brush over a little honey and leave to cool. Slice and serve fresh or toasted, spread with a little butter and enjoy!